Re-Dunk-u-Lus Gluten Free Chocolate Brownie Cookies………OMG!!!


My 13 yr. old daughter, lives to be in the kitchen. Seriously, she has become my little sous chef and quite the baker. I love to cook, so having her in the kitchen with me is such a wonderful bonus. (That, plus the fact that she is our only girl…..and we have 5 kids). So it’s always special time chatting with her. Any who……she found a recipe for these ridiculously delicious chocolate cookies. I wish I could credit the inventor, but I have no idea where it came from.

I must also comment that no one in my household has a gluten intolerance. We made these because it was very few ingredients and we had a Sams Club sized bag of Ghirardelli chocolates in the pantry. Last week we made a batch for my sister in law who is HIGHLY gluten intolerant. This was the first time that we have made them using half chocolate and half white chocolate. Bomb-diggity!!!!! And can you believe how pretty and full they are????? WITH ZERO FLOUR!!!!!!


We have tweeked the recipe a bit and here is how we make them.

Preheat oven to 350. Line a baking sheet with parchment paper. In a bowl, mix together-
1/2 cup white sugar & 1/2 cup brown sugar w/ 1/2 cup coconut oil. (Or you can use butter, we prefer coconut oil and we melt it a bit in the microwave). To this add 1 egg, 1tsp vanilla, 1/2 tsp baking soda, 1/2 tsp salt and a small drizzle dizzle (sorry, it must be said) of canola oil. Mix it well. After this add 1 cup of cocoa powder and 3/4 cup chocolate chips (any flavor you prefer). Mix well again. The consistency will seem odd, just keep mixing. It will look like a large chocolate blob…….and that’s how it should look.

Roll into 1 inch balls and flatten just slightly when u place them on the pan. One batch makes about 17-20 cookies. Bake them for 8-9 minutes and enjoy. Seriously…….My favorite cookies ever!!!! Also, my neighbor shared a fun tip with me last yr (and I had never heard of this), if you place homemade cookies in a Tupperware container and place a slice of bread on top of them…..the cookies stay soft and moist). Totally works, I do this every time now. The bread helps to maintain the moisture. However, if you truly are gluten intolerant, clearly you would not want the slice of bread in there.


I’ll have to wait several more weeks before enjoying some of these again. I have given up sweets for lent. But I refuse to give up my small squirt of Agave Nectar in my single cup of coffee in the morning.


I can smell them now!!!!!!


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